- 2 tablespoons olive oil
- 1 onion, diced
- 1 4-oz can roasted green chiles, chopped
- 1 red bell pepper
- 1 yellow bell pepper
- 2-3 teaspoons chile powder
- 1½ teaspoons ground cumin
- 1 teaspoon oregano
- 1 14-oz can diced tomatoes with juice
- 1 teaspoon sugar
- 1 teaspoon salt
Halve the bell peppers, and remove the seeds and membranes. Place the halves skin side up on a baking sheet and broil them in the oven until the skins are blackened.
Transfer the peppers into a plastic or paper bag. Seal the bag and let stand for 10-15 minutes so the steam will loosen the skins. Peel and dice.
In a large, heavy-bottommed saucepan over medium heat, sauté the onions in oil for 4-7 minutes, until softened.
Add everything else, bring to a simmer, and remove from the heat.
Puree with an immersion or regular blender until the mixture is smooth and even.